Salted Caramel Cashew Ice Cream

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 8 Medjool dates

• Canned Goods

  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 1 tsp Sea salt

• Dairy

  • 1 cup Cashew butter, unsalted

Found on mywholefoodlife.com

Description

Ingredients

• 8 Medjool dates (soaked overnight)
• 1 tsp sea salt
• 1 can full fat coconut milk
• 1 cup unsalted cashew butter (or unsalted nut butter of choice)

Directions

• Make sure your ice cream bowl has been in the freezer for at least 18 hours before making this recipe.
• Drain the dates and add them to a blender . Blend until smooth. Then add the sea salt and blend again. Set date mixture aside.
• Add the coconut milk and cashew butter to the blender and blend until smooth. Pour the coconut milk/cashew mixture into the ice cream bowl and turn the ice cream machine on.
• It should take about 15-20 minutes to make ice cream. When the ice cream looks about halfway done, add the date caramel to the mixture and finish making the batch.
• Transfer to ice cream tubs and store in the freezer. I like these tubs . This should last in the freezer for at least 3 months. Enjoy!